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Buying fish and caviar isn’t just about taste — it’s about your health. Low-quality products can ruin your meal and potentially be harmful. Here’s how to recognize truly fresh and premium quality, even if you’re not an expert.

Smell First

• Fresh fish should never have a strong odor — only a light sea or river scent.
• If it smells sour, ammoniacal, or rotten — walk away.
• Caviar should also have a mild scent — no strong fishy or chemical smell.

Look at the Eyes and Gills

• Clear, bulging eyes — never cloudy.
• Bright red or pink gills — not slimy or dark.
• If the fish is headless — the flesh should be firm and not fall apart.

Caviar: Color and Texture

High-quality black caviar:

• Has a matte, natural tone — not shiny like plastic.
• Uniform grains, not sticky.
• Color varies by species — from grey to black.

Red caviar:

• Firm grains — not leaking or mushy.
• Bright orange color — never pale or cloudy.

Read the Ingredients

• Should contain only fish roe and salt.
• Safe preservatives like E200 or E211 are acceptable.

Packaging Matters

• Choose glass or metal jars with tight lids.
• Avoid plastic or cheap foil packaging.
• Look for label details: production date, ingredients, shelf life, producer.

Proper Temperature

• Fish and caviar must be stored between -2°C and -4°C.
• Never buy products left outside refrigeration.

Buy from Trusted Sellers

• Always choose reputable sources or brands.
• Panchenko Caviar House guarantees premium freshness, taste, and full transparency.

Bottom Line

Good fish and caviar are an investment in pleasure and health. Read labels, trust your senses, and shop from those who take pride in their product.